When we make marianted vegetables there is always a lot of tasting, sometimes to the point where there is almost nothing left to marinate.

Marinated zicchini is one of those recipes that are prone to excessive tasting while they are being made. The reason is that they are sliced so thinly that they absorb the marinade almost immediately which makes them very tasty practically as soon as they are made.

But, try to resist the urge and let them marinate overnight. You will be rewarded handsomely. The zucchini willl have enouhg time to soak in the flavorful marinade and each slice will be exploding with tasty goodness in your mouth.

Slice the zucchini really thin, about 2mm / 1/16-inch thick on a mandolin or a food processor. Place them in a bowl, toss with salt and set aside for 30 minutes.

Prepare the marinade by mixing the olive oil with the rest of the ingredients.

Drain the zucchini. Handful by handful, genly press with your hands to remove excess liquid. Place into a bowl. Add the marinade and mix well.

Transfer into an air tight container and refrigerate overnight before serving.

Keep the dish refrigerated in an air tight container for up to 7 days. It tastes the best for up to 3 days.

Notes

The pH of the marinade is 3.87.

3.2.2925

An alternative recipe for marinated zucchini that I really like is that of Martha Rose Shulman posted in NY Times. Her recipe for the marinade substitutes white vinegar for lemon juice and uses less oil. For the greens she suggests using dill, mint, parsley and chives, or a combination thereof, adding them just before serving.

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Comments

Simple answer is ‘probably no’. Canning requires processing zucchini in boiling water before you can can them, but USDA has withdrawn their recommendation for canning squashes because, apparently, they are uncertain about the appropriate processing time – https://www.clemson.edu/extension/food/canning/canning-tips/01summer-squash.html. I’ve never canned zucchini myself, they will lose their crunch if you heat-process them.